Thick buttery crust layered with cheese, chunky tomato sauce, and toppings for a satisfying Chicago-style meal.
# What You Need:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 1/2 cup yellow cornmeal
03 - 1 1/4 teaspoons salt
04 - 2 1/4 teaspoons active dry yeast (1 packet)
05 - 1 1/4 cups warm water (110°F)
06 - 1/4 cup olive oil
07 - 2 tablespoons unsalted butter, melted
→ Cheese & Toppings
08 - 3 cups shredded mozzarella cheese
09 - 1/2 cup grated Parmesan cheese
10 - 1/2 cup sliced pepperoni or cooked Italian sausage (optional)
11 - 1/2 cup sliced mushrooms
12 - 1/2 cup sliced bell peppers
13 - 1/2 cup sliced black olives
→ Tomato Sauce
14 - 2 tablespoons olive oil
15 - 3 cloves garlic, minced
16 - 1 can (28 oz) crushed tomatoes
17 - 1 teaspoon dried oregano
18 - 1 teaspoon dried basil
19 - 1/2 teaspoon sugar
20 - Salt and pepper to taste
# Step-by-Step Guide:
01 - Combine warm water and yeast in a large bowl. Let sit for 5 minutes until foamy. Add flour, cornmeal, salt, olive oil, and melted butter. Mix until dough forms, then knead for 5–7 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour until doubled.
02 - Heat olive oil in a saucepan over medium heat. Sauté garlic for 1 minute. Add crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer for 20 minutes, stirring occasionally. Set aside to cool slightly.
03 - Preheat oven to 425°F. Grease a 12-inch deep-dish pizza pan or round cake pan with olive oil.
04 - Press dough into the pan, pushing it up the sides to form a high edge. Sprinkle mozzarella cheese evenly over the dough base.
05 - Layer desired toppings (pepperoni, mushrooms, bell peppers, olives) over the cheese. Pour tomato sauce evenly over toppings and sprinkle with grated Parmesan.
06 - Bake for 35–40 minutes until crust is golden brown and sauce is bubbling. Cover edges with foil if browning too quickly.
07 - Let pizza rest for 10 minutes before slicing and serving.
